Fruit Brandy Guide - Slivovitz And Other Spirits May 8, 2015 It began, like so many things, with stories about my grandfather. It goes that as his children (my father and aunt) were starving to break the fast on Yom Kippur, they'd peer out the apartment window, waiting to spot him walking back from synagogue. He'd take his sweet time, pull off his coat and hat, open a rarely used cabinet, blow the dust off an old bottle, take a sip of something, make a face, then announce that everyone could eat.

Advertisement - Continue Reading Below That old bottle contained a liquid known as Slivovitz, which is pronounced differently all over Central and Eastern Europe, but in my family we call it "Shleeve-O-Wits." I'm not saying we pronounced it correctly, and frankly, when we refer to it at all, we usually call it "that rocket fuel." Slivovitz is a type of high-proof plum brandy that was popular with Jewish grandfathers because it's not only kosher, but since it contains no grain, it's also kosher-for-Passover (which is, like, extra kosher.) The only mention of it in any American movie I can think of is in Barry Levinson's Avalon, where they are reminiscing about the long-deceased family patriarch. Now, Slivovitz is, at first taste, absolutely repulsive, but it is a window into a galaxy of exciting, robust liquors that don't get much play in the United States. Luckily I'm here to help you sort it out, because it can get confusing.

Most Popular We can broadly categorize Slivovitz and the other strange spirits I'm about to offer up as fruit brandies, but don't let that connote anything sweet or syrupy. In Germany, the catch-all term is Schnapps, which, again, may suggest an ultra-sugary dessert you sip over a game of bridge. The French call it Eau-de-Vie, which means "water of life," but don't confuse it with Scandinavian Aquavit or Irish tub whiskey. In Balkan countries they call it Rakia, which is easily confused with the anise-based Turkish drink Raki, and the Hungarians call it Pálinka. It's really just a distilled, fermented fruit beverage with an alcoholic punch that could knock a Cossack off his horse. They're almost always 80 proof or more, but the fruit flavoring isn't there to mask the alcohol. It adds a taste sensation that's all about being bright and present and opening your eyes real wide and making you say "whooooaaaaaaaaaa!" before you pass the bottle to your friend to dare him to take as big of a sip. Have we got all that? Okay!

Now, friends of mine know I've been tasting and collecting Central European fruit brandies for years—to the point that few can escape my home without me shoving a shot of something exotically, gloriously putrid in their face. It's not like you have to take a test of strength to darken my doorstep – it's that there's an easily conjured conviviality, not to mention earned respect, in quaffing something so potent and unique. There's a little bit of pleasure in pain, especially if you can share it with pals. Here's what you are likely to taste if you ever come by: The most common Slivovitz hails from Serbia, but I brought back a bottle from Budapest for my home. The opaque ceramic container makes it look like something friendly, but inside there lurks the liquid of a demon. The clear potion inside has a whiff of plum and instantly transports you to impoverished villages from days of yore. My ancestors suffered, and now you must, too. Trust me, you'll get used to it and even kinda like it.

Advertisement - Continue Reading Below Hungarian Pálinka comes in all sorts of flavors, but I prefer the apricot flavor, Barack, and not just because I'm loyal to our President. (It's actually pronounced BAH-rahstk in Magyar... Magyar is the Hungarian word for Hungarian.) The hint of sour apricot adds a spiky, tangy spin compared to the resting heat of the sweet plum of Slivovitz. If you are lucky you can find a bottle decorated with some shriveled up apricot slivers floating around, like a jam-ready Mezcal worm. Let me introduce what might be my all-time favorite fruit brandy. In the southern regions of France, like Provence and the place where that girl wandered around and froze in Agnes Varda's movie Vagabond, you can get a high-proof pear-based liquor known as Poire William. (The William pear is the same as what we call a Bartlett pear.) Now, they serve this in some of the Western regions of Germany, too, but the French take the design level to near Rococo-levels. They wrap the bottles around budding pear trees, so the fruit can grow into the vessel. Then they pour the fermented spirit into these bottles.

It makes for an outstanding bit of furniture art—that is if you can find any. You can get Poire William without the whole fruit all over France, but I once spent the better part of an afternoon wandering around Cannes (a fancy town!) and every liquor store showed me the door. I did, however, end up spending a lot of Euros on a Framboise (raspberry) eau-de-vie that was so strong it almost made my eyes bleed. I also got a "fruits de la Forêt" which had a lovely label, but I confess that my palate was not quite refined enough to distinguish the blueberry and blackberry from the pure scorching alcohol. But here's a funny story. After ringing every fancy pants shop in Manhattan I still couldn't find one of these nifty fruit-in-bottle Poire Williams. I was this close to dropping a serious amount of cash to order one online before reason kicked in. Then one day I was in the Italian section of the Bronx (Arthur Avenue) and was marveling at just how many Limoncellos they had.

(We're not going to talk about Limoncello today–that stuff, while tasty, is for old ladies.) I was yapping with the owner about Poire William and, voila, for fifty bucks I had a bottle. That bobbing pear looked real cute, but whenever friends dared take a sip they ended up having to take a cab home. The Czechs have a pear liquor, too, called Kruskovac, but it's got a lot of sweetness added, and a lower alcohol percentage. Despite being only 56 proof, none of these fruit brandies have ever made me sicker than Kruskovac. I've got some other neat stuff on my shelf right now–Serbian Quince Brandy (Dunja) that's bold, sour and not that gross, and an Albanian Grape Brandy that should probably be used as an industrial strength floor wax. (Grape Brandy is not to be confused with Italian Grappa, which is based from the pomace and not the fruit.) But before I close I want to offer you your gateway to this wild world of European fruit brandies. Let's raft over to Croatia's Dalmatian Coast.

The town of Zadar on the Adriatic (not far from where they film Game of Thrones!) is where you are most likely to find cultivation of the Marasca Cherry—a rich, sour cherry that is used to make Maraschino. No, not those candied maraschino cherries you get atop a sundae—but that is where the name comes from. Maraschino is a delicious but deadly clear, sweet, sticky liquor that is really fun to bring out at parties. At 64 proof it can still do some damage, but is so tasty that revelers can sometimes get too cocky around it. Also from Zadar, and bringing us back to kosher drinks, is Wishniak. My grandparents called it "Vish-Nick," but if you want to pronounce it another way I'm not going to stop you. If you grew up in or around Philly you may call all black cherry sodas Wishniak. (You also probably call subs "hoagies," so you've got a lot of problems.) Anyway, black cherry is what it is—a dark, Robitussin-like libation that, at 62 proof, doesn't burn at all going down, and can therefore cause untold destruction.

I've brought out bottles of this stuff and offered warnings, yet folks still start carelessly tossing this back. Then they end up sleeping on my kitchen floor. So be careful around the Croatian cherries, friends. The other stuff is upfront with its fortitude (most Serbian Slivovitz is 90 proof minimum) but be adventurous in your travels. If you find something fruity that also has a distinct aftertaste of paint thinner, please invite me over. More from Esquire: Slivovitz - 必应 Sign in Slivovitz Slivovitz or Slivovitsa is a fruit brandy made from Damson plums, often referred to as plum brandy . Slivovitz is produced in Central and Eastern Europe, both commercially as well as homemade. Primary producers are in Serbia, Slovenia, Croatia, Bosnia, Romania, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria. In the Balkans it is part of the category of drinks called Rakia, while in Hungary it is part Pálinka; in Czech Republic and Slovakia Pálenka, which all are the same concept.

Slivovitz Etymology Slivovitz (/ˈslɪvəvɪts/) is known by linguistical variants such as Serbian: šljivovica / шљивовица, Bulgarian: сливовица, Czech: slivovice, Finnish: slivovits, German: Sliwowitz, Slibowitz, Croatian: šljivovica, Hungarian: sligovica, Italian: slivovitz, Macedonian: сливова, Polish: śliwowica, Romanian: şliboviţă, Russian: сливовица, Slovak: slivovica, Slovene: slivovka, Yiddish: שליוואָוויץ‎, Ukrainian: слив'янка) The word slivovitz is derived from Slavic word for plum or (more specifically) for damson plum: Serbian: šljiva/шљива - damson plum, Czech slíva, Polish śliwka or Slovak slivka and the postfix -vice or -vica /vɪtsa/ to add to the name of the brandy to distinguish what fruit was distilled (e.g.

Czech meruňka (apricot) → meruňkovice (apricot brandy), broskev (peach) → broskvovice (peach brandy)). Slivovitz Production and consumption Slivovitz is produced in mostly in the Slavic regions of central and eastern Europe, both commercially and homemade. The primary producers are in Serbia, Czech Republic, Croatia, Slovakia, Romania and Hungary. Pokhlebkin (1992) said that Slivovitz's historic origin is in Slovakia, the Czech Republic, Hungary, Romania and countries of former Yugoslavia.[better source needed] It is still most popular in those nations, as well as among expatriates from them. Similar plum brandies are also produced in Austria, Germany, Switzerland, France, the United States, and Canada, but they are marketed under other names, such as brandy, Pflümli, or eau de vie. Slivovitz Distilling process In the production process, the plums and their ground kernels are crushed and pressed; yeast, starch, and sugar may be added to the juice. The mixture is then allowed to ferment.

There may be one or more distillation stages, depending on the desired final product or region of production, and aging is common to enhance the distillate's finer flavours. Some producers have obtained a Hechsher certifying that it is kosher for Passover, and thus suitable for consumption during the festival when grain-based liquors are forbidden. Imitation slivovitz is made by flavouring spirits with prune juice and artificial oil of bitter almonds. Bulgaria In Bulgaria, the "Troyan plum brandy" (Troyanska Slivova) has been distilled in the Troyan Monastery by the monks since the founding of the monastery in the 14th century. The original recipe included 40 herbs, and was passed through the centuries from abbot to abbot. In 1894 the Monastery's brandy was presented at a spirits competition in Antwerp, Belgium, where it won a bronze medal.

Some of its distinguishing characteristics include that it is made of a plum variety that only grows in the Troyan region, an old variety the locals call "Madzharkini plums", very juicy and aromatic whose stone, unlike the Teteven plums, is easily removed from the fruit; it is distilled in a vessel with a capacity of 80 to 120 litres; and only the best of the harvest is distilled. It is considered best distilled to an alcohol level between 39 and 41 degrees. Some celebrities who have tasted Troyan plum brandy are Pope John Paul II and former US President Bill Clinton. Patriarch Maxim of Bulgaria celebrated his 95th birthday in 2009 in the Sofia Metropolitanate with Troyan plum brandy. In cooperation with the Bulgarian government, the Czech distillery Rudolf Jelinek protected the brands "Troyanska slivova" and "Tetevenska slivova" in the EU in 2007.

The same year, this largest European manufacturer of fruit distillates bought a majority share in the largest Bulgarian slivovitsa vinery "Vinprom-Troyan" after buying half a year earlier the second largest "Destila Teteven". However, the Czechs reduced the alcohol content to pay less duty. The production of "Vinprom-Troyan" is mainly for export. For the past 18 years, Troyan has a special holiday, The Festival of Plum. This holiday is celebrated at the end of September in Troyan and in the village of Oreshak where the Troyan Monastery is located. The plum has always been an essential produce in this region. Since the beginning of the 20th century plums have been made into marmalades, pesto, dried prunes, and pulps which were exported in Western Europe. Czech Republic In the Czech Republic slivovice (as well as its variations from other fruits), due its somewhat symbolic status of Moravian "national" drink, is strongly presented in local traditions, culture and popculture like in proverbs, folk songs, TV shows and movies.

It is primarily produced in the southern and eastern provinces of Moravia and in Vysočina, where the country retains its rural character. The production was likely introduced by immigrants from the Balkans since the 16th century.[citation needed] Although traditional, illegal, home distilleries still exist, the majority of home production moved to certified local community-owned distilleries to prevent errors during the distillation process (leading to production of toxic methanol). It also allows state authorities to collect their respective taxes based on the proof of the product, however there are tax-reliefs for private and non-commercial production of the drink. The usual proof of private-produced slivovice is over 50% of alcohol in the final product, commercially available mass-produced drinks are mostly lower proof. Slivovice is usually consumed at room temperature to bring out the flavor of the fruit. It's served in a small shot glass known locally as "panák" (literally: a dummy), "kalíšek" (colloquial for a small cup) or "štamprle" (from German "das Stamperl", little glass) and is almost never served on the rocks.

Cooling helps to reduce the effects of high proof, however, to enjoy the aroma and taste of the original fruit it is better to drink slivovice at room temperature. Poland Poland has a long tradition of making Slivovitz. Historically it has been distilled in the southern regions of the country by local highlanders and not necessarily given any particular brand names. One of the more recognised of such products is Śliwowica Łącka associated with the region of Łącko. Over the years it was regarded as one of the best Polish Slivovitz. However due to the fact that it is made without any specific control and brand ownership it has declined in quality especial in recent years. Slivovitz was also distilled in large quantities by local Jewish communities in Poland mainly before WWII. As a popular Passover alcohol Slivovitz had a strong standing among the traditional Orthodox communities in cities of Alexandrów, Stryków, Łódź, Warsaw, Kraków. Since the end of WWII some state-owned distillers tried to reintroduce the Slivovitz based on Jewish traditions. Pejsachówka was a great example of that.

The name of this Slivovitz comes directly from the name of Passover holiday which in Polish is called Święto Paschy. At the end of communism in Poland (1989), Pejsachowka has disappeared from the market. One of the Polish distillers created a brand called Śliwowica Paschalna. It was originally attempted as the relaunch of Pejsachowka, but has never reached the standards of its predecessor. This is because originally Pejsachowka was made only from Plums, Sugar, Yeast and Water. It is absolutely not allowed to be combined with any other spirit. Sliwowica Paschalna is slivovitz base mixed with grain spirit to achieve desired alcohol level and mostly to cut production cost. This means it cannot be Kosher for Passover and certainly cannot be compared to Pejsachówka in quality. Another example is Śliwowica Strykowska which is made by a local distiller in cooperation with Łódź Jewish Community. Its brand in English is called Strykover Slivovitz. It holds a Kosher for Passover certificate.

Its roots and concept is again tied with the traditions of Pejsachówka and Jewish heritage in past Poland. Slivovitz References ^ a b Ward, Artemas (1911). "Slivovitz". The Grocer's Encyclopedia. New York. p.567. Retrieved 2008-05-30. ^ a b c Haraksimová, Erna; Rita Mokrá; Dagmar Smrčinová (2006). "slivovica". Anglicko-slovenský a slovensko-anglický slovník. Praha: Ottovo nakladatelství. p.775. ISBN80-7360-457-4. ^ ^ Pokhlebkin, William (1992). "Appendix 5: The Raw Materials and Production Techniques of Other Principal Spirits of the World". A history of vodka. London: Verso Books. p.206. ISBN0-86091-359-7. OCLC28183139.

Slivovitz (Czechoslovakia, Hungary, Romania, Yugoslavia) ^ "Rudolf Jelínek: Kosher production". Retrieved 2008-05-30. ^ Ezra Glinter, Have Another Shot of Slivovitz, The Forward, March 30, 2012. ^ a b "Тайните на Троянската сливова" (in Bulgarian). Десант. Retrieved 2010-09-22. ^ "Марката "Троянска сливова" мина в чешки ръце" (in Bulgarian). Регал. Retrieved 2010-09-22. ^ Gmina Łącko (2005-11-10), "Sliwowica lacka", lacko.pl, retrieved 2013-07-31 ^ "Uwaga podrabiana Sliwowica". fakt.pl. 2010-02-15. ^ "Gorzelnia Siedlisko Pejsachówka".

External link in |publisher= (help) ^ Wioletta Gnacikowska (2011-04-19). "Jak Żyd z Polakiem Śliwowice pędzą". wyborcza.pl. Retrieved 2013-07-31. ^ a b c d e Stephen Mennell (2005). Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe. p.383. ISBN9789287157447. ^ Grolier Incorporated (2000). The encyclopedia Americana. Grolier. p.715. ISBN9780717201334. ^ . FAOSTAT #ancor. Missing or empty |title= (help) ^ "Fruit Industry in Serbia" (PDF). SIEPA. ^ "Problemi oko izvoza šljivovice" (in Serbian). B92. 2007-10-01. Retrieved 2007-10-11. ^ "Slivovitz becomes Serbia’s first brand".

B92. 2007-09-28. Retrieved 2007-10-11. ^ Missing or empty |title= (help) ^ Mario Aguirre; Francisco Ferrándiz (1 January 2002). The Emotion and the Truth: Studies in Mass Communication and Conflict. Universidad de Deusto. pp.139–. ISBN978-84-9830-506-7. ^ Scott MacDonald (1 June 2013). American Ethnographic Film and Personal Documentary: The Cambridge Turn. University of California Press. pp.298–. ISBN978-0-520-95493-9. ^ Missing or empty |title= (help) Slivovitz: A Plum (Brandy) Choice Home -> Issues -> 2014 March/April -> Slivovitz: A Plum (Brandy) Choice Slivovitz: A Plum (Brandy) Choice Share !

tweet By Josh Tapper For many Jews, slivovitz—the Eastern European plum brandy—is wrapped in nostalgia, evoking memories of irascible relatives downing fiery shots over Yiddish banter, or the mysterious bottle at the back of your grandmother’s pantry, revealed only during Passover seders. Over the years, slivovitz has become a distinctly Jewish beverage, one to rival Manischewitz wine, and a popular social lubricant to celebrate the good times and lament the bad. “For Jews it became one of those things that represented the old country,” says Noah Rothbaum, the editor-in-chief of liquor.com and author of The Business of Spirits. “It was something for us, that we had, that was traditional.” Slivovitz comes from sliv, the Slavic root word for plum, and refers to variants of 100- to 140-proof brandy that remain immensely popular in Slovakia, Croatia, Poland, Bosnia, the Czech Republic and Serbia, which claims it as a national drink.

Martin Votruba, a professor of Slovak studies at the University of Pittsburgh who researches the history of slivovitz, suspects plums were first distilled into alcohol in the 15th or 16th century, when Europeans began domestic cultivation of fruit trees. “It looks like there weren’t enough pears, and the apples weren’t good enough [for distillation],” says Votruba. “Plums had the most sugar.” Until the late 1800s, when commercial production began to spread across Europe, slivovitz was mostly prepared in small batches, by home brewers and village tavern keepers, leading to regional nuances based on the type of plum available and the length and quality of the fermentation and distillation processes. At first, Jewish contact with slivovitz was largely circumstantial, just as it was with other Eastern European staples, such as borscht. “Jews would acquire this local drink after moving into European kingdoms,” Votruba says. “They would simply pick it up as part of the culture.” But the ties appear to be stronger in the 19th-century Kingdom of Poland, where Jews had cornered the liquor trade.

Viewed by the Polish nobility as sound bookkeepers and responsible drinkers, Jews were entrusted with operating the kingdom’s taverns, says Glenn Dynner, a professor of Jewish Studies at Sarah Lawrence College and author of Yankel’s Tavern: Jews, Liquor, and Life in the Kingdom of Poland. As such, these Jewish tavern keepers, says Dynner, would have had an intimate knowledge of slivovitz production, from overseeing the plum harvest to distillation to distribution. The drink also grew in popularity among Jews out of religious necessity. As a grain-free spirit, slivovitz was—and continues to be—saleable during Passover, when Jewish vendors stopped selling their wheat- and rye-based alcohols. “It was a great drink to make over Passover to keep your tavern running,” says Dynner. “We’re only talking about a week, but a week’s lost business was very significant in a cutthroat economy.” Slivovitz is the favored poison of Michael Chabon’s Jewish detective in The Yiddish Policemen’s Union, and is an early-morning jolt for the conniving Senator Andrew Lockhart in the third season of Homeland.

There was, Dynner suggests, another pragmatic reason for Jews to drink slivovitz in the non-wine-growing regions of Central and Eastern Europe. For poor 18th- and 19th-century Jews, wine was an expensive import and thus not always available. Under the rules of the chamar medina, or “drink of the land”—a halachic category developed so observant Jews could use local beverages for sacramental purposes in the absence of wine—the ever-abundant slivovitz was one of the alcoholic beverages Jews would have imbibed during the Sabbath and festivals, says Dynner. All of these factors dovetailed with the rise of Hasidism, whose adherents exuberantly pursued drinking as a religious ritual. Among the few written references to Jews and slivovitz is the introduction to an 1884 commentary called Hesed le-Avraham, in which Yehiel Shapiro of Tomaszpil describes alcohol as a way to relieve financial hardship. “When a man gives a cup of liquor to his friend to drink it is true charity, for it seizes his heart and restores his spirit,” he writes.

As Dynner details in Yankel’s Tavern, Shapiro then claims (spuriously) that tzedakah, which means charity in Hebrew, is “actually an acronym for the Russian phrase ‘plum brandy (Tzlivovitz) is good to buy for a starveling.’” More than a century later, slivovitz retains that folkloric sensibility—but its widespread reputation remains that of down-market liquor, tantamount to moonshine. Its polarizing, bitter taste—sometimes caused by remnants of plum pit fragments left over from distillation—and chronic incompatibility as a cocktail ingredient don’t help. “The reputation is because people still distill it at home,” says Dusan Varga, co-owner of Rakia Bar, which has two locations in Toronto and three in Serbia. “It’s always been looked at as a grandfather’s drink, never marketed.” But a sort of New World slivovitz renaissance is afoot.

In the United States and Canada, chic Balkan-style restaurants, like New York’s Kafana—which Newsweek called one of the world’s 101 best places to eat in 2012—now serve the firewater, and a host of distilleries, mostly located in the fertile Pacific Northwest, are fermenting their own. Purists consider slivovitz cocktails a form of sacrilege, but experimental mixes, like Rakia Bar’s Galliano-infused Andric, are catching on. Slivovitz has also seeped into popular culture as the favored poison of Michael Chabon’s Jewish detective in The Yiddish Policemen’s Union, and as an early-morning jolt for the conniving Senator Andrew Lockhart in the third season of Homeland. It’s unclear what accounts for slivovitz’s creeping popularity in North America outside Jews and Eastern Europeans.

One possible answer is that “the range and the quality of slivovitz has improved dramatically in the past decade,” says Bill Radosevich, who in 1994 founded the U.S.-based International Slivovitz Tasters Association, which hosts an annual festival and influential international competition that draws distillers from around the world. “More distillers are making it and making it to a higher standard, so it tastes better than anything you could have bought 30 years ago.” There are now some 30 labels on the American market—the Orthodox Union certifies seven as kosher, including the 120-year-old Czech-made Jelinek and Zwack, the Hungarian brand known by its pear-shaped green bottle. While slivovitz is a long way off from becoming a barroom fixture, Varga points to voguish drinks, like tequila and vodka, as examples of alcohols that took years to appeal to the American palate. For the time being, he says, slivovitz’s reputation as a homemade, old-world concoction, combined with a complex flavor ripe for innovative food pairings, is in line with the current inclination toward artisanal and authentic foodstuffs.

“Drinking trends,” he says, “evolve to what North Americans consider socially acceptable.” Fruits | Slivovitz Posted by Dr Brandy on November 15, 2015 | Leave a response If you like the mixture of pure classic brandy making and innovation of taste Forest Plum Brandy should definitely be your first pick. This product is all about design, both in means of packaging and drink itself. It is made on Zlatibor mountain, surrounded by nature and fresh air. Ingredients are … [Read more...] About Tb Buy Brandy ONLINE About Us › About Us Tastebrandy.com is an online store selling Serbian Slivovitz (natural fruit brandy made in traditional way of ripe plum). Apart from Slivovitz, we also sell other types of natural fruit brandies (grape, apricot, quince, apple, pear, etc). Tastebrandy.com is the ownership of Damaskin Ltd. Novi Sad, Reg No. 20599430 by Serbian Companies Register, Tax No. 106426644.

Address: Damaskin Ltd, Bulevar Vojvode Stepe 79, 21000 Novi Sad, Serbia Phone/ fax: +381 21 6390 608 Skype ID: tastebrandy (9 AM - 5 PM Central European Time) Why Slivovitz? Because it is high-quality brandy. Experts compare it to French cognac. Western Balkans, especially slopes and hills of Central Serbia, hide the most aromatic plum in the world. The plum grants its gorgeous flavour to the brandy. It has to be good! Why us? Because we deliver our products worldwide. We will send you the ordered parcel to any part of the world you desire, except to the countries that forbid consumption of alcoholic beverages. Brandy is excise-goods and is a little bit complicated for customs procedures. We assist to our customers with their customs authorities. About: Slivovitz About: Slivovitz An Entity of Type : Thing , from Named Graph : , within Data Space : dbpedia.org Slivovitz or Slivovitsa is a fruit brandy made from Damson plums, often referred to as plum brandy.

Slivovitz is produced in Central and Eastern Europe, both commercially as well as homemade. Primary producers are in Serbia, Slovenia, Croatia, Bosnia, Romania, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria. In the Balkans it is part of the category of drinks called Rakia, while in Hungary it is part Pálinka; in Czech Republic and Slovakia Pálenka, which all are the same concept. Property abstract Sliwowitz ist die gebräuchliche Bezeichnung für einen Obstbrand aus Pflaumen. Der Name ist vom slawischen Wort sliwa für Zwetschge abgeleitet. Andere gebräuchliche Namen sind: Slibowitz, Slivovic, Slivovitz, serbisch, bosnisch und kroatisch šljivovica bzw. шљивовица, slowakisch slivovica, slowenisch slivovka, tschechisch slivovice, polnisch śliwowica, ungarisch slivovica oder sligovica, bulgarisch сливова oder сливовица/slivoviza.

(de) El Slivovitz o Slivovice es una bebida de fuerte contenido alcohólico, destilada y fermentada del zumo de ciruelo. A menudo, es incolora. Es similar al irlandés poteen y la versión casera suele emplear diferentes tipos de ingredientes, entre ellos hierbas aromáticas. Es muy parecido también al brandy y a veces se denomina brandy de ciruelas (o también plum brandy en inglés). El contenido de alcohol puede variar en un rango que va desde 25-70% por volumen, pero la más probable puede oscilar entre 40–45%.Se trata de la bebida nacional de Serbia (Se elabora casi el 70% de la producción mundial en esta zona del Este de Europa). También es muy popular en República Checa, Eslovaquia, Croacia, Eslovenia, Montenegro, Bulgaria, República de Macedonia y Bosnia y Herzegovina. (es) Slivovitz or Slivovitsa is a fruit brandy made from Damson plums, often referred to as plum brandy.

Slivovitz is produced in Central and Eastern Europe, both commercially as well as homemade. Primary producers are in Serbia, Slovenia, Croatia, Bosnia, Romania, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria. In the Balkans it is part of the category of drinks called Rakia, while in Hungary it is part Pálinka; in Czech Republic and Slovakia Pálenka, which all are the same concept. (en) La slivovitz est un spiritueux slave sec fait à partir de quetsches, proche de la rakia.On la trouve dans les commerces aux alentours de 45 %, mais la slivovitz originale distillée et consommée en milieu rural avoisine les 80 % d'alcool.Les familles campagnardes en font souvent de grandes quantités (entre 100 et 200 litres) après la saison des quetsches, le plus souvent en apportant leur récolte à des distilleries coopératives.Cette réserve permet de faire l'année et est aussi utilisée comme désinfectant ou nettoyant.

On en trouve en Macédoine, Serbie, Bosnie-Herzégovine, Croatie, Bulgarie, Tchéquie, Slovaquie, Pologne. En République tchèque, notamment en Moravie, dans les mariages traditionnels, on sert de la slivovitz aux invités à la sortie de la messe de mariage[réf. souhaitée]. (fr) Lo slivovitz (anche slivoviz o slivovica) è un'acquavite priva di colore, ricavata principalmente dalla fermentazione di prugne. È spesso distillata in casa da una moltitudine variegata di prodotti naturali. (it) Śliwowica – wysokoprocentowy (niekiedy nawet ponad 70%), wytrawny napój alkoholowy, wypalanka, produkowana ze specjalnie dobranych śliwek węgierek.

Zazwyczaj śliwowica jest spożywana w postaci czystej, ale jak każdy silny napój alkoholowy może być dodatkiem do herbaty, np. w stosunku 1:4.

(pl) Slivovitsj (Servisch: шљивовица of šljivovica [ʃʎi.ʋo.ʋi.tsa]; Sloveens: slivovka [ˈsli.ʋoʋ.ka]; Kroatisch: šljivovica [ʃʎi.ʋo.ʋi.tsa]; Bosnisch: šljivovica [ʃʎi.ʋo.ʋi.tsa]; Macedonisch: slivova [sli.vo.va]; Pools: śliwowica [ˌɕli.voˈvi.tsa]; Roemeens: şliboviţă [ʃli.bo̞ˈvi.tsə]; Bulgaars: сливова [sli.vo.va]; Slowaaks: slivovica [ˈslɪ.vo.vɪ.tsa]; Tsjechisch: slivovice [ˈslɪ.vo.vɪ.tsɛ]) is een brandewijn gedestilleerd uit gefermenteerde pruimen zoals deze gestookt wordt in Midden-Europa en op de Balkan.

De naam slivovitsj is afgeleid van de Slavische stam sliva, die pruim betekent. In Servië is slivovitsj de nationale drank en bevat ongeveer 47% alcohol. Het is daar vrij gebruikelijk om 's ochtends een slivovitsj te drinken. De pruimenbrandewijn wordt ook als een nationale drank beschouwd in Moravië en Tsjechië; veel inwoners maken hun slivovitsj zelf door pruimen te fermenteren en naar distilleerderijen te brengen, die overal te vinden zijn. Deze 'home made' slivovitsj heeft een alcoholpercentage van 52%, in Moravië en in Tsjechië meestal nog meer. De drank is kleurloos, maar wordt goudgeel als ze wordt opgeslagen in vaten van eikenhout.

(nl) Slivovitz, (em tcheco: slivovice) é uma bebida alcoólica forte, incolor, feita primeiramente de destilado fermentado do suco de ameixa. É semelhante à bagaceira portuguesa.

(pt) スリヴォヴィッツ、スリヴォヴィツァあるいはシュリヴォヴィツァ（セルビア語: шљивовица / šljivovica、ブルガリア語: сливовица、チェコ語: slivovice、ドイツ語: Sliwowitz、ボスニア語: šljivovica、クロアチア語: šljivovica、ハンガリー語: sligovica、イタリア語: slivovitz、マケドニア語: сливова、ポーランド語: śliwowica、ルーマニア語: şliboviţă、スロバキア語: slivovica、スロベニア語: slivovka、イディッシュ語: שליוואָוויץ、ウクライナ語: слив'янка、英語: Slivovitz）は、スモモの一種ダムソン・プラムから造られる蒸留酒である。プラム・ブランデー（plum brandy）と呼ばれることもある。果実から造られる蒸留酒全般を指す言

葉としてバルカン半島ではラキヤ、ハンガリーではパーリンカ、スロバキアではパーレンカという語があり、スリヴォヴィッツはその1種とみなされている。スリヴォヴィッツは中欧および東欧の産品であり、商用のものも自家製のものもある。主要な産出国はセルビア、スロベニア、クロアチア、ボスニア・ヘルツェゴビナ、チェコ共和国、スロバキア、ポーランド、ハンガリー、ブルガリアなどである。 (ja) Сли́вовица (или сливя́нка) — сливовый бренди (ракия), широко распространённый во всех балканских странах, а также Словакии, Чехии и Венгрии.

Национальный напиток Сербии, Македонии, Болгарии, Боснии и Герцеговины, Черногории Хорватии.Сырьём для получения сливовицы служит сброженный сливовый сок.Крепость сливовицы достигает 45 % (52 % — «домашняя» версия), а при двойной перегонке и 75 %.Время выдержки сливовицы различно. Фруктовую ракию можно пить свежеизготовленной.

Но считается, что лучше подождать лет пять, выдерживая её в дубовых бочках, тогда напиток получит более глубокий и насыщенный аромат сливы, а также свой отличительный благородный жёлтый цвет.В 2007 году сербская ракия под названием «сербская ракия сливовица» получила сертификат Европейского Сообщества, став первым защищенным продуктом Сербии, имеющим географическое происхождение.Названия на других языках: серб. шљивовица словен. slivovka хорв. šljivovica макед. сливовица/сливова ракија польск. śliwowica рум. şliboviţă болг. сливова/сливовица/сливова ракия словацк. slivovica чеш. slivovice венг.

sligovica (ru) 斯利沃威茨（Slivovitz）是一種水果白蘭地，以布拉斯李為原料，又稱李白蘭地。斯利沃威茨主要生產在中歐和東歐地區。在巴爾幹地區，斯利沃威茨是拉基亞的一種。在匈牙利則是帕林卡的一種。 (zh) comment Sliwowitz ist die gebräuchliche Bezeichnung für einen Obstbrand aus Pflaumen. Der Name ist vom slawischen Wort sliwa für Zwetschge abgeleitet. Andere gebräuchliche Namen sind: Slibowitz, Slivovic, Slivovitz, serbisch, bosnisch und kroatisch šljivovica bzw. шљивовица, slowakisch slivovica, slowenisch slivovka, tschechisch slivovice, polnisch śliwowica, ungarisch slivovica oder sligovica, bulgarisch сливова oder сливовица/slivoviza.

(de) Slivovitz or Slivovitsa is a fruit brandy made from Damson plums, often referred to as plum brandy. Slivovitz is produced in Central and Eastern Europe, both commercially as well as homemade. Primary producers are in Serbia, Slovenia, Croatia, Bosnia, Romania, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria. In the Balkans it is part of the category of drinks called Rakia, while in Hungary it is part Pálinka; in Czech Republic and Slovakia Pálenka, which all are the same concept. (en) Lo slivovitz (anche slivoviz o slivovica) è un'acquavite priva di colore, ricavata principalmente dalla fermentazione di prugne. È spesso distillata in casa da una moltitudine variegata di prodotti naturali. (it) Śliwowica – wysokoprocentowy (niekiedy nawet ponad 70%), wytrawny napój alkoholowy, wypalanka, produkowana ze specjalnie dobranych śliwek węgierek.

Zazwyczaj śliwowica jest spożywana w postaci czystej, ale jak każdy silny napój alkoholowy może być dodatkiem do herbaty, np. w stosunku 1:4. (pl) Slivovitz, (em tcheco: slivovice) é uma bebida alcoólica forte, incolor, feita primeiramente de destilado fermentado do suco de ameixa. É semelhante à bagaceira portuguesa. (pt) What does brandy mean?

definition, meaning and audio pronunciation (Free English Language Dictionary) eau de vie (strong coarse brandy) slivovitz (a colorless plum brandy popular in the Balkans) marc (made from residue of grapes or apples after pressing) kirsch (from fermented juice of black morello cherries) grappa (Italian brandy made from residue of grapes after pressing) Cognac (high quality grape brandy distilled in the Cognac district of France) Armagnac (dry brandy distilled in the Armagnac district of France) Calvados (dry apple brandy made in Normandy) applejack (distilled from hard cider) Holonyms ("brandy" is a substance of...): ratafee ; ratafia (sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds) pink lady (a cocktail made of gin and brandy with lemon juice and grenadine shaken with an egg white and ice) stinger (a cocktail made of made of creme de menthe and brandy) claret cup (a punch made of claret and brandy with lemon juice and sugar and sometimes sherry or curacao and fresh fruit) Learn English with

...

Proverbs of the week "It's the empty can that makes the most noise." (English proverb) "Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime." (Maimonides) "What is the connection with Alexander's moustache?" (Armenian proverb) "The blacksmith's horse has no horseshoes." (Czech proverb) BRANDY: related words searches Serbian Brandy Bested By Macedonians? « The Balkans Daily By Elena Casado / October 27, 2012 / 1 Comment / 1983 views Credits: During his tour of Macedonia, Serbian President, Tomislav Nikolic, and his host, Djordje Ivanov, have visited traditional brandy festival “Rakijada” in the southern town of Valandovo. Brandy, the famous Balkan spirit, practically made of any fruit that grows in the region, has always been Serbian pride and joy. Serbs have a special soft spot for their plum brandy – Slivovitz – considering it one of the main national brands.

However, asked by journalists if he tried Macedonian brandy, president Nikolic responded by assessing it to be better than Serbian spirit. During election campaign, president Nikolic stressed his ability to produce his own brandy, using ancient recipes. After his latest statement, the only consolation for brandy-loving Serbs is an old Latin proverb – De gustibus non disputandum est – There can be no disputes in matters of taste. If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader. Brandy may be served neat or on the rocks (over ice cubes). It may be added to other beverages to make several popular cocktails; these include the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.* View all of the helpful article on our own blog 1000+ images about Slivovitz on Pinterest | American wedding, Liquor and Drinks Proizvedena i odnegnovana u ograničenim količinama u porodičnoj destileriji, u kojoj se recepti prenose decenijama sa oca na sina.

Šljivovica Flores Serbia - Buy Yellow wasp slivovitz, White wasp plum brandy and Yellow Gentian Plum Brandy See More

Question: From which fruit is the Balkan brandy Slivovitz made?
Answer: PLUM